Charquican is a traditional Chilean beef and vegetable mash that blends potatoes, pumpkin, and sweet corn into one comforting, hearty meal that is both gluten and dairy-free.
One of the best things about traveling to South America is the food, and I especially love the Chilean flavors. Hearty, filling, and loaded with aromatic flavors without being overly spicy.
We have hosted an exchange student from Santiago and taken a cooking class while in Valparaiso. Through it all, charquican has risen to our number one spot.
We have tweaked the recipes a bit, but haven’t lost the traditional flavors of this one-pan meal.
The ingredient list looks long, but it’s easy to pull together.
What you need to make a charquican
We started our cooking class at the fresh vegetable market, and we recommend you do the same. Fresh just tastes better.
- Ground beef – I prefer extra-lean beef, so it doesn’t release too much fat.
- Onion – diced small for even cooking.
- Red bell pepper – adds color and a subtle sweetness.
- Potatoes – use starchy ones; they help thicken the mash.
- Pumpkin – kabocha or butternut both work well.
- Carrots – diced small so they soften evenly.
- Green beans – fresh or frozen are both fine.
- Swiss chard – adds earthy flavor and bright color.
- Sweet corn – our prepared version had no corn, as a personal preference.
- Vegetable oil – for sautéing.
- Cumin and sweet paprika – essential spices that bring warmth.
Tips for making charquican
Our charquican recipe is pretty simple; the secret to success is not to rush. Our best tips:
- Thoroughly brown the meat with the onions and bell pepper, stirring frequently
- Dice, cut, and chop the remaining vegetables and add them to the browned meat.
- Stir occasionally and gently mash some of the vegetables near the end to create the signature texture.
- Use a potato masher to make mashing easier.
- Let the mixture rest for a few minutes before serving so the flavors meld.
Serving suggestions
For me, part of its charm is that it is a one-dish meal. At home, I serve it family style. It’s more than hearty enough to serve on its own.
Because of this, it’s also a great recipe to take to a potluck dinner.
When we want more, it pairs nicely with a simple salad or a tasty dessert like a chocolate avocado mousse or gluten-free cookies. We sometimes serve it with Chilean pebre for an added fresh kick. It’s also great with a slice of crusty bread to soak up the sauce.
FAQ
Is Chilean charquican spicy?
No, charquican is traditionally a mild rustic comfort food often found in home kitchens across Chile. Our recipe is very mild.
Can I make charquican vegetarian?
Yes. Simply leave out the meat and use the same mix of vegetables and spices. Top each serving with a fried egg for a classic vegetarian version.
How long does charquican keep?
Charquican keeps well for up to three days in the refrigerator. Reheat gently on the stovetop, adding a splash of water if it thickens too much.
Charquican
Charquican is a traditional Chilean beef and vegetable mash made with potatoes, pumpkin, and corn. Learn how to make this comforting one-pot dish at home.
Ingredients
- 1 lb extra lean ground beef (500 g)
- 1 cup diced onion
- 1 cup diced red bell pepper
- 2 cups potatoes, peeled and cut into ½-inch (1 cm) cubes
- 2 cups pumpkin, peeled and cut into ½-inch (1 cm) cubes
- 1 cup carrots, peeled and diced small (¼ inch / 0.5 cm)
- 1 cup green beans, cut into ½-inch (1 cm) pieces
- 5 Swiss chard leaves, chopped
- 1 cup (240 ml) water
- 2 Tablespoons vegetable oil
- ½ teaspoon cumin
- 2 teaspoons sweet paprika
- 1 ½ cups corn (optional)
- 1 teaspoon salt
Instructions
- In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and ground beef. Cook until the meat is browned and crumbly.
- Stir in the cumin, paprika, and salt.
- Add all the vegetables and the cup of water. Stir well.
- Cover and cook on medium-low heat, stirring occasionally, until the vegetables are soft and tender, about 25–30 minutes.
- Once everything is soft, use a spoon or potato masher to lightly mash the mixture, blending the flavors and creating a thick, hearty mash.
- Taste and adjust seasoning. Serve hot.
Notes
For a vegetarian version, skip the meat and top each serving with a fried egg.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 633Total Fat: 23gSaturated Fat: 6gUnsaturated Fat: 16gCholesterol: 102mgSodium: 1100mgCarbohydrates: 69gFiber: 16gSugar: 18gProtein: 45g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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